Ugali is one of the leading food consumed in various African countries. It differs only in name and consistency (hard or soft).
- 1 liter of water
- 300 g of corn flour, use grade A.
- 500 g of green beans, rinse and drain
- 5 tablespoons vegetable oil
- 2 onions
- 2 tomatoes
- 1 large carrot
- 250 ml of coconut milk
Ugali (parallel to Maharage)
- In a pot, warm the water over high heat for about 3 minutes. Do not boil
- Add half the flour and stir with a wooden spoon. Continue to stir until it thickens and becomes porridge. It should be bubbling.
- Once you have achieved this consistency, cover the pot and cook for 4 minutes on medium heat.
- Remove the pot from the heat and add the rest of the flour. Stir with a wooden spoon (you can do this in portions). When you mix the rest of the flour, it will become harder, almost like play dough, continue to mold until all the powder is mixed and all the lumps are mashed.
- Spread it flat on the bottom of the pot as much as possible, cover, and reheat over medium heat.
- After 4 minutes, open the jar and transfer the mixture to the other side. Cover and reheat. Repeat this step twice.
- In the middle of the pot, shape into an excellent round shape and place on a serving plate.
Maharage (parallel to Ugali)
- Slice the tomatoes, carrots, and onions
- In a pan, heat the oil over medium heat, add the onions and stir.
- When the onion starts to turn slightly brown, add the tomatoes: stir and mash.
- When the tomatoes are soft, add the carrots, stir and cook for 2 minutes, then add the beans and salt to taste and stir.
- Add coconut milk and stir. Reduce heat to low and cook over low heat for 3 minutes, occasionally stirring to keep the mixture from sticking to the bottom.
- Serve hot